Reddit mentions of Texjoy Original Steak Seasoning No MSG 16 Oz (Pack of 2)

Congrats! This may get a better response at r/homstead or something similar. Many people have very different ways they like to process animals, but here's how we do it:

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Put the chicken on a board, stretch its neck, and sever it with one blow with a sharp hatchet.

Hang the body upside down by the feet (we built a T shaped stand with hooks) to let the blood out into a bucket.

Use a crawfish boil setup to scald the bird.

Use a Whizbang plucker to get the feathers off. It's a kit, and you can build it yourself.

Clean out the bird and put it in an ice chest full of ice water.

When you are done put all the birds in a big sink and let them drain, pat dry.

Shrink wrap birds in bags made for this. The Whizbang site has some.

Store in freezer.

Offal and blood go to the hounds.

Cooking:

If you have an 8qt Instant Pot you can put the whole frozen bird (we've sawed off the end of the leg bones before) in there with your favorite seasonings and a cup of water and cook for 45 minutes. It will be falling off the bone. Cool slightly then broil in the oven, either whole or in pieces (or spatchcocked) for 7-15 minutes and it will be perfect. Works for turkey and duck too.

If no instant pot, defrost bird in fridge. Rub with dry brine. Wet brine works fine too but it takes up a lot of room in the fridge to have a big tub of submerged bird and it's no better quality. A dry brine can be any seasoning combo with a lot of salt. Let sit, covered, for a day or so. Roast in oven, either whole, in pieces, or spatchcocked, probably 45 mins to an hour at 400, or 350 degrees.

My favorite seasoning that I use as a dry brine is here. I also adore TexJoy Steak Seasoning, but that's just nostalgia. Cajun seasoning like Tony's works well too.

Spatchcocked on grill works as well.

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Notes:

I have experimented with all phases of letting the chicken rest through rigor mortis, covered, uncovered, in wet brine for days, etc. None of it mattered in my chickens, turkeys, or ducks. The above is what I do for all three types based off of much testing. My goal is to maximize meat quality while increasing ease of processing. This is my happy balance.

As a side note, you could keep a few hens and a rooster and have a sustainable meat/egg source.

Goodluck!

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Edited to add: Don't feed the birds the night before/morning of slaughter so processing is easier and cleaner.

Sazon Goya con Azafran is amazing. Old Bay is awesome, as is most any Cajun style seasoning- Tony Chachere's, Slap Ya Mama. TexJoy is also delicious and Tajin as well.

But salt, black pepper, cayenne pepper, and cumin will work magic too.

Adding in a jar dried holy trinity (Cajun mirepoix) base makes good stuff too- onions, celery, and green bell peppers.